Garlic Cannellini Beans
Serves 6-8

1 lbs. cannellini beans, sorted, and rinsed
1 bay leaf
1 T. dried thyme
1 t. rubbed sage
water
3 C. onion, diced
1/4 C. olive oil
3 T. garlic, minced
1 t. salt
1/2 t. freshly ground black pepper

In a large pot place the cannellini beans, bay leaf, thyme, and sage.

Add enough water to cover the beans by two inches, and bring to a boil.

Cover, reduce the heat to low, and simmer for 1-1 1/2 hours or until beans are tender. Drain any extra cooking liquid. Return the cooked beans to the pot, remove the bay leaf and discard it. Set beans aside. 
In a non-stick skillet, saute the onion in olive oil for 7 minutes or until lightly browned. Add the garlic and saute an additional 2-3 minutes or until both are tender. Add the sauteed onion mixture and remaining ingredients to the cooked beans, and stir well to combine.

Add salt and pepper to your liking.

Yesterday's Recipe

browse recipes